Chintextle-inspired Stuffed Peppers

Ingredients

While the original Chintextle is a traditional Mexican dish made with a paste of dried chili peppers, garlic, and other ingredients, this adapted recipe takes inspiration from the flavors of Chintextle and incorporates them into a stuffed pepper dish. The Montevideo twist includes the use of ground beef, corn, black beans, and melted cheese, which are not typically found in the original Chintextle. We alse have the original recipe for Chintextle, so you can check it out.

• 4 large bell peppers, any color 4 large bell peppers, any color
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (100g) shredded cheese (cheddar or mozzarella) 1 cup (100g) shredded cheese (cheddar or mozzarella)
• Salsa, for serving Salsa, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Cut the tops off the bell peppers and remove the seeds and membranes.
3. 3.
   In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
4. 4.
   Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. 5.
   Stir in the ground cumin, paprika, dried oregano, and chili powder. Cook for an additional 2 minutes.
6. 6.
   Add the corn kernels and black beans to the skillet, and season with salt and pepper to taste. Cook for another 5 minutes, until heated through.
7. 7.
   Fill each bell pepper with the beef and vegetable mixture, packing it tightly.
8. 8.
   Place the stuffed peppers in a baking dish and sprinkle the shredded cheese on top.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
10. 10.
    Serve the stuffed peppers hot, accompanied by salsa for dipping.

Treat your ingredients with care...

• Bell peppers — Choose peppers that are firm and have vibrant colors. The different colors (red, yellow, orange, or green) will add visual appeal to the dish.
• Ground beef — Opt for lean ground beef to reduce the fat content. You can also substitute ground turkey or chicken for a lighter option.
• Corn kernels — If fresh corn is not available, you can use frozen or canned corn. Drain canned corn before adding it to the filling.
• Black beans — If using canned black beans, rinse them thoroughly to remove excess sodium.

Tips & Tricks

• For a spicier version, add a diced jalapeño or a pinch of cayenne pepper to the filling mixture.
• Serve the stuffed peppers with a dollop of sour cream or guacamole for added creaminess.
• If you prefer a vegetarian option, substitute the ground beef with cooked quinoa or lentils.
• Customize the filling by adding diced tomatoes, chopped cilantro, or your favorite spices.
• Leftover stuffed peppers can be refrigerated and enjoyed the next day. Simply reheat them in the oven or microwave before serving.

Serving advice

Serve the stuffed peppers as a main course accompanied by a fresh green salad or steamed vegetables. They can also be served as a side dish alongside grilled meats or roasted chicken.

Presentation advice

Arrange the stuffed peppers on a platter, garnishing them with a sprinkle of fresh herbs such as parsley or cilantro. The vibrant colors of the peppers and the melted cheese on top will make for an enticing presentation.